Easy, no-cook, and versatile Thai peanut sauce with just seven ingredients! A perfect dip for fresh rolls, spring rolls, a fantastic salad dressing, and a great sauce for noodles.
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Earlier, I had shared a popular Indian condiment, green chutney. Now it’s time for another one from one of my favorite cuisine. It’s the Thai peanut sauce. This easy no-cook peanut sauce is versatile, and you can make this in less than 10 minutes with just a handful of ingredients.
Ingredients required
We only need seven ingredients, and you can mostly manage with what you have in your pantry.
For this sauce, we need unsweetened creamy peanut butter, sriracha for the spice, dark soy sauce for the umami flavor, agave nectar, and lemon or lime juice to balance the flavors. Adding fresh garlic and ginger adds more depth of flavor, but you can make this sauce without garlic too.
Please refer to the recipe card for exact measurements and recipe notes for alternate ingredients.
Versatile sauce
- As a dip – You can serve this sauce as a dip for rolls, lettuce wraps, satay, etc.
- As a salad dressing – You can use this as a salad dressing too. You can use this as a dressing for the green papaya and mango salad or red cabbage salad. I will share that salad recipe soon.
- As a noodle sauce – I have already shared udon noodles with peanut butter, and this sauce is more like what I used for that. You can use this as noodle sauce or even for Asian-style pasta salad.
Storing suggestions
So far, I have stored this sauce in an air-tight container for up to 4 days in the refrigerator. As you can do this quickly, I recommend making and enjoying the required quantity.
How to make Thai peanut sauce
- Add all the ingredients into a mixer jar. I used my coffee grinder to blend all the ingredients.
- Blend all the ingredients until creamy and smooth.
- Thai peanut sauce is ready. Serve it with rolls of your choice.
Recipe Notes
- I have made this sauce without garlic too.
- Adjust the amount of sriracha to taste.
- Instead of agave nectar, you can use honey or maple syrup.
- Make sure to chop the garlic and ginger so it doesn’t get stuck in the blades of the blender.
- Do not add more than 2 to 3 tbsps of water; I highly recommend hot water for blending.
- If you like some texture in your sauce, use chunky peanut butter and blend the ingredients coarsely.
More vegetarian Thai recipes
📖 Recipe
Thai Peanut Sauce
Equipment
- Mixer jar or coffee grinder
Ingredients
Measurement Details: 1 tbsp= 15ml; 1 cup = 240ml; 1 tsp= 5ml;
- ¼ cup peanut butter
- 1 tbsp sriracha
- 1 tbsp dark soy sauce
- 1 tbsp agave nectar; refer to notes
- 1 tbsp lemon juice or lime juice
- 1 garlic optional, chopped
- 1- inch ginger chopped
- 2~ 3 tbsp hot water
Instructions
- Add all the ingredients into a mixer jar. I used my coffee grinder to blend all the ingredients.
- Blend all the ingredients until creamy and smooth.
- Thai peanut sauce is ready. Serve it with rolls of your choice.
Notes
- I have made this sauce without garlic too.
- Adjust the amount of sriracha to taste.
- Instead of agave nectar, you can use honey or maple syrup.
- Make sure to chop the garlic and ginger so it doesn’t get stuck in the blades of the blender.
- Do not add more than 2 to 3 tbsps of water; I highly recommend hot water for blending.
- If you like some texture in your sauce, use chunky peanut butter and blend the ingredients coarsely.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
PS: If you try this Thai peanut sauce, please remember to comment and rate this recipe. Please comment if you have any questions, and I will get to it ASAP. Follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.
This is one of our favorite dipping/noodle sauce. I love the use of agave nectar in this recipe.
Thanks.